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Frozen zucchini works as well as fresh, but only if thawed and drained.
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This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.
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There's not much chopping involved in this tangy, sweet coleslaw made with poppy seeds, green peas, peanuts, and ready-made coleslaw mix. Just stir it together, let it stand for a few minutes, and serve.
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This salad has the perfect coleslaw taste. Very, very creamy with a bit of sweet/tartness stirred in. Everything is stirred into one bowl, and then chilled before serving. Makes six generous servings.
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Get all the rich buttery flavor without the wheat! These Danish are made with gluten-free pancake mix instead of flour.
cooking.nytimes.com
Frying fish at home can be intimidating, not least because it’s messy and can leave the house smelling like a grease pit Here, though, is a recipe that takes the cooking outside, to a large pan set over a propane hob or, as subsequent testing has borne out, to a large roasting pan filled with oil set over a gas grill Simply heat the oil until it is very hot but not yet smoking, and add to it very fresh strips of fish dipped in a mixture of flour, salt, pepper and Old Bay, then into egg, and finally into panko, and fry until golden brown on each side, super-crisp, with a moist, tender and perfectly cooked interior
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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Corned beef and cabbage is a dish tailor-made for the slow cooker. This version uses onion powder and garlic powder for added flavor.
www.chowhound.com
A recipe using fresh summer vegetables like corn, bell pepper, and zucchini in an easy and fast sauté with a bit of basil and lemon for a pop of flavor.
www.delish.com
If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
www.delish.com
We like our pasta on the spicy side. 😉
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The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself